Discussed violations with the CFM. Discussed how long raw chicken is out at room temp once prep has begun. Discussed importance of sanitizing all food contact surfaces correctly. Reviewed food handler cards.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. No sanitizer bucket set up. Discussed importance of proper sanitizing methods.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: TCS foods in the prep unit were not cold holding at proper temperatures. Unit was iced up in the back reducing air flow. CFM corrected issue and will continue to monitor temperature of foods.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Characteristics - (corrected on site)
Observation: Cooked chicken being stored in cardboard boxes. CFM transferred food to food grade containers.
Correction: All materials used for food contact surfaces must be: safe, durable, corrosion resistent, non-absorbent,capable of withstanding repeated washing, smooth and easily cleanable, and resistent to chipping, pitting and decomposition.
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01/14/2016 | Routine | |
Violations from previous inspection corrected. Discussed importance of maintaining the facility clean. Discussed methods of sanitizing.
No violation noted during this evaluation. | 10/06/2015 | Follow-up | |
Discussed 2 stage cooling methods for pork and chicken. Discussed methods used to wash, rinse and sanitize food contact surfaces. Will conduct follow-up inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in and glass reach-in.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use. No buckets observed set up with sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following had accumulations of grime and debris: tables and shelves throughout the kitchen and inside and outside of prep unit.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall behind hand sink and around 3 compartment sink noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/28/2015 | Routine | |
Corrections had been made since previous inspection was conducted. Discussed continued cleaning of facility with CFM. April permit was issued.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burnt out in area of dry storage and mop sink. Very dark and unable to see without using a flash light.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Stainless walls near the hand sink and 3 compartment sink noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/20/2015 | Follow-up | |
Discussed above violations with CFM. Follow-up inspection will be conducted.
- Critical: Person in Charge Present, demonstrates knowledge (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in and other fridge units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw animal food (raw chicken) stored over ready-to-eat (RTE) food (cooked chicken) in the refrigeration unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment and Utensils - Durability
Observation: Tin cans (previously used for food) being used to scoop rice and other dry ingredients - not designed and constructed to be durable. PIC replaced tin cans with plastic tubs.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment(s), drainboards and surrounding area of the 3 compartment sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Inside and outside of prep unit, prep table (lower shelf), cooking sheets, cook line containers, utensils, plastic lid of rice bucket and all shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Knives, pots, plates and food containers.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Lighting, Intensity
Observation: Light bulbs burnt out in area of dry storage and mop sink. Very dark and unable to see without using a flash light.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors (under equipment, 3 compartment sink and floor of walk-in) and walls noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (repeated violation)
Observation: Mop area observed heavily soiled and mops not being hung to dry..
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/19/2015 | Routine | |
- Critical: Eating; Drinking; or Using Tobacco*
Observation:
Employee observed eating in the kitchen.
Correction: (Corrected during inspection) The employee was instructed to eat at the customer dining area in the future.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: The cardboard lids originally used for delivery of raw chicken were being reused to store egg rolls.
Correction: ( The egg rolls were placed back in the fryer and then placed in clean plastic food containers.) Do not reused cardboard containers for secondary food storage. Cardboard does not meet the reuse food container requirements of being nonabsorbent and easily cleanable.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface area surrounding the rice cooker had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The 3-compartment sink basins are slow to drain.
Correction: Repair the plumbing so the 3-compartment sink basins properly drain.
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08/14/2014 | Routine | |
Permit renewal issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the refrigerators.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Thawing (corrected on site) (repeated violation)
Observation: Improper method used to thaw raw shrimp by allowing it to thaw at room temperature on the drainboard.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process.
- Equipment - Good Repair and Proper Adjustment
Observation: Employee restroom handsink faucet leaks.
Correction: Repair the restroom handsink faucet in accordance with local plumbing codes.
- Equipment - Good Repair and Proper Adjustment
Observation: Slight oil leak observed under both fryers.
Correction: Repair the fryer oil leaks or replace the fryer units with ones in good repair.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Reusing the 5-gallon bucket lids supplied by the manufacturer.
Correction: Cease using the manufacturer's bucket lids once the original food product is exhausted from the container.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: freezer compartments.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the employee restroom handsink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The kitchen floor located under the fryers and stir fry line was noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (corrected on site)
Observation: Mop not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/25/2014 | Routine | |
Need to place a notice informing customers that the latest health department inspection is available for review upon request.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee did not wash his hands immediately after handling raw shrimp.
Correction: Wash hands immediately after handling raw meat and seafood.
- Thawing (corrected on site)
Observation: Improper method used to thaw raw shrimp.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The cutting board, stainless steel table top, rice scoop, and rice prong were not cleaned after each use.
Correction: Clean the cutting board immediately after preparing raw animal products. Clean the cutting board at least every 4 hours when in continuous use for preparing ready-to-eat foods.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the rice cooker, wall-mounted wire storage baskets, refrigerator & freezer door handles, sheet pan rack, and the hand sink basins had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The cutting board, stainless steel table top, rice prong, and rice scoop were not sanitized after being cleaned.
Correction: Sanitize food contact surfaces of equipment after being cleaned.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the employee restroom is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the supplies from the sink basin preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The kitchen walls were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/24/2014 | Routine | |
A good job on keeping the kitchen clean and orderly!
No violation noted during this evaluation. | 09/17/2013 | Risk Factor | |
Change of ownership permit issued.
No violation noted during this evaluation. | 05/07/2013 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: An employee does not possess a valid food handler's card.
Correction: Employees working in the kitchen must possess a valid food handler card.
- Jewelry - Prohibition
Observation: Employee wearing bracelets while working in the kitchen.
Correction: Employee needs to remove the bracelets from her wrists while working in the kitchen.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Dispensing cooked rice with a plastic container with no handles.
Correction: Use approved dispensing utensils equipped with handles in order to avoid possible bare hand contact with a ready to eat food such as cooked rice.
- Utensils - In-Use; Between-Use Storage
Observation: Missing dispensing tongs for the raw shrimp being stored in the refrigerated make unit's dispensing compartment.
Correction: Provide approved dispensing utensils for each container of raw meats and seafood.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wood table placed next to the fryers.
Correction: Remove the wood table from the kitchen. Use approved stainless steel tables that are constructed to be durable, nonabsorbent, noncorrosive, and easily cleanable.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Lining the egg roll baskets with the paper menus.
Correction: Do not line food contact surfaces of equipment with the menus. Use single use paper towels for this task.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: rear door, kitchen handsink, shelf over the 3-compartment sink, bottom shelves, and all refrigerator door handles. The exterior sides of the fryers need cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The cutting knives stored on the magnetic wall-mounted knife holder were observed to have traces of dried food on the blades. Traces of dried food observed in the meat grinder.
Correction: Clean and sanitize food contact surfaces of equipment before storing for use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor and walls surrounding the fryers need cleaning.
Correction: Clean floor and walls as often as necessary to keep food and debris accumulating on the surfaces.
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05/03/2013 | Routine | |
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